Ingredience offers Ceamfibre®, citrus fibre from CEAMSA. Its technological properties are due to the connection of water, oil capacity and heat stability. Ceamfibre® improves cooking performance, loss control, reduces the dry/meat/fat content, and prevents the formation and release of unwanted fat separation. In addition, it improves texture and replaces the other ingredients in food preparation. Similarly, it provides a Pseudo-emulsion which allows to substitute eggs and improves the quality of frozen dough. This citrus fibre develops an important water absorption and can meet required increasing formulation ‘clean label ‘. Depending on your application and your needs, Ingredience will recommend a product and develop a formulation that is tailored to your needs…
